Preheat the oven to 220 °C top/bottom heat (200 °C fan oven). Cut the washed potatoes into 0.5 cm slices. Place the potato slices on a baking tray lined with baking paper and mix with 1 tbsp [1.5 tbsp | 2 tbsp] oil*, salt* and pepper*. Bake the potato slices in the oven for 25 – 30 minutes until they are crispy on the outside. Place the brioche buns on the baking tray in the last 5 minutes of baking time and bake.

Halve the onion and dice finely. Heat 1 tbsp [1.5 tbsp | 2 tbsp] oil* in a large pot. Sauté the onion for 2 – 3 minutes. Add the ground beef and fry for a further 4 – 5 minutes. In the meantime, continue with the recipe.

Peel the carrots and grate them coarsely into a large bowl. Cut the spring onion into fine rings and also add them to the large bowl. Mix with a third of the mayonnaise and 1 tbsp [1.5 tbsp | 2 tbsp] vinegar*. Season to taste with sugar*, salt* and pepper*.

Half [three quarters | all] of the tomato paste, Worcester sauce, 50 ml [75 ml | 100 ml] water*, 1 tsp [1.5 tsp | 2 tsp] sugar* and 1 tsp [1.5 tsp | Add 2 tsp] balsamic vinegar* to the sauce and simmer for 5 minutes. Reduce heat and continue to simmer until ready to serve. Season with salt* and pepper*.

Spread mayonnaise on both brioche halves, spread Sloppy Joe sauce on top and top with carrot slaw.

Arrange Sloppy Joe burger, potato chips and remaining carrot slaw on plates and serve with remaining mayonnaise. Enjoy!